First off, caster sugar is the British equivalent of ';superfine or 10X sugar here in the States.
There is also a baking/cooking conversion chart for those of our friends in the UK that are generous enough to share some of their recipes with us here in the States......
http://culinaryarts.about.com/od/measure…
I'll get you some killer recipes, but again, what do you like?? I wouldn't give a recipe for (this is ONLY and example) for Double Peanut Butter Cookies if you or any member of your family were allergic to peanuts......
Again, I star this and come back to it......
Pies? (in season berry, or the like??)
Frozen Desserts? (like Italian Semifreddo??)
Refrigerator Desserts (like Tiramisu)
EDIT:
Chocolate Peanut Butter Coma Brownies:
Email me after you wake up from the sugar coma:
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F.
Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Christopher K.What are your favorite dessert recipes?
Its chocolate cake
Ingredients: Serves 4-6
110g of margarine
150g of caster sugar
2 fresh eggs
110g self-raising flour
1 tablespoon of cocoa powder
2 tablespoons of hot water
1 tablespoon of milk
Cooking Instructions:
1. Blend the cocoa powder and hot water together, leave aside until cool.
2. Cream the margarine and sugar, add the cocoa mix and fold in.
3. Add the eggs, one at a time, beating well, (add a little flour of the flour with the second egg).
4. Sieve in the rest of the flour.
5. Fold in the tablespoon of milk.
6. Turn into a greased 7 inch tin ( or two sandwich tins).
7. Bake for 30-40 minutes at gas mark 4, 180� C (or for 25-30 minutes for the sandwich tins).
8. When cool decorate with chocolate butter cream, melted chocolate, cream or just sift some icing sugar over the top.
My sister in law came over with this chocolate cake/pudding and cool whip dish it was awesome
She baked a packaged devils food cake let it cool all the way then crumbled it
Layered some of the cake then some chocolate pudding then the cool whip and repeat and till you fill the bowl
you can add fruit a friend of mine did it with by adding strawberries as a layer
Chocolate Eggnog Cake
http://www.cakemixdoctor.com/recipes/wha…
Triple Decker Rasberry Chocolate Cake
http://www.cakemixdoctor.com/recipes/wha…
The one used to make ';Dove'; Dark Chocolate and Vanilla ice cream bars
pie
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